Rasogolla recipe | Rasgulla Recipe | Bengali Rosogolla recipe | Spongy Rasgulla Recipe | How to make perfect Rasgulla | Easy Step by step Roshogolla | Soft prfect Rasagolla

Ingrediants
1.Milk 1 liter
2.Vinegar 2 tbsp
3. Green Cardamom 4 pm
4. Kewra / orris water
5. Sugar
6. Water

Rasgulla is an Indian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings.

The dish originated in East India; the present-day states of Odisha and West Bengal have variously claimed to be its birthplace. In 2015, a committee formed by the government of Odisha asserted that the sweet had originated in Odisha,[1] where it is offered at the Puri Jagannath Temple.[2] In 2016, the West Bengal government applied for a Geographical Indications (GI) tag for the variant called "Banglar Rosogolla" (Bengali Rasgulla), clarifying that the Bengal and Odisha variants were different in "both in colour, texture, taste, juice content and method of manufacturing."

In 2017, when West Bengal got its Rosogolla's GI status, the Registry office of India clarified that West Bengal was given GI status for Banglar Rosogolla and Odisha can claim it too if they site the place of origin of their variant along with colour, texture, taste, juice content and method of manufacturing


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Please watch: "Bengali sweet Tomato Chutney/Tomato khejur amsotto chutney/ Chutney recipe/ Tomato chutney recipe"
https://www.youtube.com/watch?v=0-hZA5Q_ICk
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